Clear soup seafood chicken hot pot
| One Sanhuang chicken or Qingyuan chicken (within two and a half pounds) 1250g | Ginger slices, green onion white A few tablets and a small amount |
| Peeled water chestnuts and raw sweet corn on the cob A small amount | Red and white radish cubes or strips A small amount |
| Peeled raw sugar cane A few small strips | Salt (for soup base) A small amount |
| Dip in water (green pepper rings, small pepper rings) A small amount | Dip in water (soy sauce, fish sauce, raw garlic slices) A small amount |
| Side dishes (fresh shrimp), optional half a catty | Side dishes (fresh abalone), optional One pound |
| Side dishes (fried yuba), recommended 200g | Side dishes (lettuce), recommended 200g |
| Side dishes (yams), recommended 200g | Side dishes (black fungus), recommended 100g after soaking |
| Side dishes (winter melon slices), optional 200g | Side dishes (tofu or frozen tofu), optional 200g |
| Side dishes (various mushrooms), optional A small amount |
Step 1
Choose a fresh Sanhuang chicken or a Qingyuan chicken. Free-range chicken is also good. It is best if it is less than two kilograms. This time I bought two and a half kilograms. The taste is still very good. Cut into pieces (slender strips). It is not recommended to add chicken offal. When the soup is cooked, the soup will be mixed and you can fry it separately.
Step 2
Prepare side dishes: chicken nuggets, fresh shrimps (sand shrimps are best, I can only buy bamboo shrimps, other fresh shrimps are also acceptable), fresh abalone (shelled and cut into thin slices), fresh shiitake mushrooms, northern mushrooms and oyster mushrooms, fried yuba, Frozen tofu, winter melon slices, black fungus and yam slices, fresh lettuce
Step 3
Prepare hot pot dipping water: green pepper, small pepper, garlic, soy sauce, fish sauce.
Step 4
Slice garlic, cut green and sharp pepper into rings, add soy sauce and fish sauce and marinate for a while in advance, more than half an hour
Step 5
As shown in the picture, the dipping sauce is very simple and can highlight the original flavor of the chicken and shabu-shabu ingredients. You can add less or even no salt to the hot pot soup base.
Step 6
Sit in a pot and boil the soup base, add water, add sugar cane strips, red and white radish, water chestnuts, corn segments, shiitake mushrooms, green onion segments, and bring to a boil.
Step 7
Preparation before serving: After the clear soup base is boiled, add all the chicken pieces and season with a small amount of salt (you can also add no salt. The cooked meat pieces and side dishes are dipped in water for seasoning. If you want to drink soup, you can season with salt separately. , so that at the end the chicken flavor of the soup is very strong but not salty), cover the pot and simmer for five minutes over high heat. At this time, the chicken pieces are cooked, the meat is tight and tender, and the gravy is locked in after being boiled over high heat, without burning or drying. , the chicken skin is crispy and fragrant, with fresh and sweet flavor. It is served to the table. It is recommended to eat the chicken pieces first before adding other side dishes, such as seafood, mushrooms, fried yuba, winter melon, yam, fungus, lettuce, tofu, etc. When drinking the soup, you can taste a little after the chicken pieces are fished out, and then taste a little after the seafood and mushrooms are fished out. The pure taste and richness of the soup are different. Cooking Tips for Clear Soup Seafood Chicken Hot Pot1. The quality of the chicken is very important. It should be fresh, not frozen; the chicken should not be too big or too fat. It is recommended to use gelding chicken or rooster. Qingyuan chicken and free-range chicken are the best. I can't buy them, so it is three-yellow chicken. ; Hens no larger than two and a half kilograms are acceptable; you can ask a chicken vendor at the market to cut them into pieces for you, as long pieces are easier to cook.
2. For the clear soup base, first add the ingredients and bring to a boil. No broth is needed. Just boil water and the most common simple ingredients: ginger slices, water chestnuts, red white radish, corn segments, and green onions. This is to highlight the main ingredients behind, the original flavor of the chicken nuggets and As for the texture, of course the stock is fine, but it feels too heavy.
3. If you really don’t want to use water for the bottom of the pot, it is recommended to use broken rice (Thai basmati rice is crushed in a food processor) and cook the rice porridge half an hour in advance to make a porridge-based hot pot. The other ingredients remain unchanged and the taste is better than that of the water-based pot. better.
4. Add less salt to the soup base, or even no salt. See step 7 for the reason.
5. Don’t worry about the chicken being undercooked. Put the chicken pieces into the bottom of the pot and cover the pot over high heat for five minutes. It will be cooked. There will be no red blood at the joints between the bones and flesh. If you want it to be more tender, you can wait for four minutes.
